Zucchini Ricotta Cheesecake

This one came from Heidi at 101 cookbooks. I was in a "need more veggies but not in a boring, usual steamed way" mood and this sounded interesting. Senor requested that it have some meat in it so I obliged by adding a small amount of cooked ground Italian sausage. Overall, not difficult to make. Not overly amazing either. I think the dill was a bit much...maybe next time I'll try more cheese (parmesan or sharp cheddar) and change the dill for tarragon or Herbs de Provence. I think with those substitutions it would make a lovely meal. Also, perhaps adding more egg, less ricotta. AND finally changing out the zucchini for other vegetables...SOOOOO yeah, pretty much we decided we'd clean the slate and start with a whole new recipe. It did not photograph either. Although, I also waited until 0' dark 30 to take a picture too.

Lemon Souffle!

This recipe came from a recent Martha Stewart magazine my mom was perusing and I saw this at the end...it was a must try given how much I love lemon desserts and the chocolate souffle we make. I was curious to say the least.

In true Martha fashion it was good but also time-consuming and dirty-dish prolific. I am sort of a one-bowl wonder these days; so this put a serious crimp in my style. I can't say I'll make them again...they weren't that amazing, I may try tinkering with a version of my own in the future. If I succeed I'll let you know. In the meantime, try this one if you're up for a moderate cooking challenge and have some time and dishes to spare!